Scallion Oil Recipes

SCALLION-OIL NOODLES

Steps:

• Cut scallions crosswise into thirds, separating dark green parts from white and pale green parts. Slice lengthwise into very thin strips, keeping dark green and white parts separate.
• Pour oil into a cold large wok or high-sided skillet. Add white parts of scallions to oil and set over medium-low. Cook until oil starts to bubble, about 5 minutes. Add dark green parts of scallions and stir to combine. Cook, stirring occasionally, until scallions are crisped and deep golden brown, 20-30 minutes. Do not rush this; slow, gradual browning as the liquid in the scallions evaporates will yield the best flavor.
• Using a spider or slotted spoon, transfer scallions to paper towels to drain. Let scallions and oil cool. Pour oil through a fine-mesh sieve into an airtight container; discard solids. Cover and chill scallion oil until ready to use.
• Cook noodles in a large pot of boiling water according to manufacturer's directions, adding 1 Tbsp. reserved scallion oil to the cooking water when you add the noodles. Drain noodles, reserving ½ cup cooking liquid, and return to pot. Add ½ cup scallion oil and toss to coat. Add soy paste and toss to combine. Add soy sauce and toss again, adding cooking liquid as needed to loosen sauce.
• Transfer noodles to a bowl or platter and top with three-fourths of crispy scallions. Serve with remaining scallions in a small bowl alongside.
• Do Ahead: Scallions can be fried 1 day ahead. Keep scallion oil chilled; store scallions between layers of paper towels in an airtight container at room temperature.

SCALLION OIL

Steps:

• Heat a wok over medium heat. Add oil, and then scallions. Cook, stirring occasionally, until scallions turn golden brown, about 20 minutes. Turn off heat, and let cool in wok. Strain through a fine mesh sieve into a bowl, and let stand until room temperature. Pour into a glass jar, and refrigerate until ready to use. Will keep, at room temperature for up to 1 week, refrigerated for up to 6 months.

SCALLION OIL GARNISH

Steps:

• Have the scallions ready in a small bowl so they may be quickly added to the oil. In a small saucepan, heat the oil over medium heat until hot. To test, drop in a scallion slice; it should sizzle on contact. Add the scallions and stir immediately to expose them quickly to the oil. When the scallions have collapsed and are soft, after about 30 seconds, remove from the heat. Transfer the scallion oil to a small heatproof bowl and let cool completely.
• The garnish will keep for several hours at room temperature. Or, cover and refrigerate for up to 7 days, then bring to room temperature before using.

SCALLION OIL

Steps:

• Prepare an ice bath.
• Place the water in a pan and bring to a boil over high heat.
• Add the scallion greens and blanch for 30 seconds.
• Drain the scallions and transfer them to the ice bath.
• When they are cool, drain and wring them out or press dry between two paper towels. Place the scallions, ginger, soy and sesame oils, salt and pepper in a food processor and process till smooth.
• Transfer the mixture to a glass container, cover and refrigerate up to 2 months.

CHINESE CHILE-SCALLION OIL

Steps:

• In a large pot fitted with a deep-frying thermometer, combine the red pepper flakes, garlic, scallions, ginger, and the oils. Over medium-low heat, bring to a bubbly 225 to 250 degrees, stirring occasionally. Simmer 15 minutes, making sure the temperature does not rise above 250 degrees. Let cool. Scrape the oil and solids into a glass or plastic container and store tightly covered at room temperature.

SCALLION OIL

Steps:

• Heat a wok or heavy skillet over medium heat. Add the oil, then the scallions. Cook until the scallions turn brown, about 3 minutes. Strain through a fine sieve. Let cool to room temperature. Pour into a glass jar and refrigerate for no more than 2 days.